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Wakame to shiitake no misoshiru
(miso soup with sea kale and shiitake mushrooms)
Ingredients (4 servings):
50 g. salty sea kale
1/2 package shiitake
Seasoning:
500 ml dashi
60 g. soy paste
Preparation:
1. Clean salty sea kale. Then cut into 3 centimeters pieces.
2. Wash shiitake in water.
3. Heat up dashi in a pan and add soy paste.
4. Add sea kale and shiitake. Place it in cups.
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